Establishment and validation of a kinetic model for the changes in microbial cells and substances during fermentation process of lager beer

In order to study the kinetic model of changes in microbial cells and substances during fermentation process of lager beer, the reducing sugars, α-amino acid nitrogen, yeast count, diacetyl content and fermentation degree were detected every 24 h over 15 d during the beer fermentation, and the data...

وصف كامل

التفاصيل البيبلوغرافية

الحاوية / القاعدة:	Zhongguo niangzao
المؤلف الرئيسي:	LI Li, CHEN Bo, QIU Ran, WANG Yi, SHAO Shujuan, WU Jianhang, ZONG Xuyan
التنسيق:	مقال
اللغة:	الإنجليزية
منشور في:	Editorial Department of China Brewing 2025-01-01
الموضوعات:	consumption of carbon source|consumption of nitrogen source|diacetyl|fermentation degree|kinetic
الوصول للمادة أونلاين:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-185.pdf